This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Creamy "terre et mer" pots
Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.
55 min.
Easy
5.45 €
6 people
9 IngredientsLast modified on: May 31th 2020
For 6 people, you will need:
- 1
300 g fish fillet - 2
1 tablespoon lemon juice - 3
50 g shallot - 4
80 g leek - 5
80 g carrot - 6
80 g potatoes - 7
2 tablespoons oil - 8
100 g small pieces of bacon - 9
300 ml liquid cream - Total weight: 1,035 grams
Times for this recipe
Preparation: 30 min.
Cooking: 25 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Cut 300 g fish fillet into dice, sprinkle with lemon juice and set aside.
Stage 3 - ⌛ 10 min.
Peel and rinse the leek, carrots and potatoes.
Slice the leeks thinly, then cut the carrots and potatoes into julienne sticks.
Rinse the potatoes again to remove the starch released by cutting.
Slice the leeks thinly, then cut the carrots and potatoes into julienne sticks.
Rinse the potatoes again to remove the starch released by cutting.
Stage 4 - ⌛ 4 min.
Boil the carrots in a large pan of salted water. Cook until barely tender.
Take out of the pan and cool in very cold water to stop the cooking.
Take out of the pan and cool in very cold water to stop the cooking.
Stage 5 - ⌛ 3 min.
Using the same water, cook the potatoes next to the same barely tender stage. Cool in cold water like before.
Stage 6 - ⌛ 3 min.
Still using the same water, boil the leeks but do not overcook or they will lose their lovely green colour.
As they are thinly sliced, they will cook rapidly.
As they are thinly sliced, they will cook rapidly.
Stage 7 - ⌛ 5 min.
Drain all the vegetables thoroughly.
Tip: do not throw the vegetable cooking water away as it is now a good vegetable stock.
Tip: do not throw the vegetable cooking water away as it is now a good vegetable stock.
Stage 8 - ⌛ 1 min.
Use a pan that is not non-stick. Put on high heat and pour in 2 tablespoons oil.
When really hot, add 100 g small pieces of bacon.
When really hot, add 100 g small pieces of bacon.
Stage 9 - ⌛ 7 min.
Fry until well browned, then add the chopped shallot and cook for another 1 minute.
Stage 10 - ⌛ 2 min.
Add 300 ml liquid cream, salt and pepper, then deglaze the bottom of the pan thoroughly.
Stage 11 - ⌛ 1 min.
Add all the vegetables and mix in.
Stage 12 - ⌛ 10 min.
Finish by adding the diced fish.
Leave on low heat for about 10 minutes to cook the fish and thicken the cream sauce.
Leave on low heat for about 10 minutes to cook the fish and thicken the cream sauce.
Stage 13
Serve in individual ramekins.
Remarks
This recipe is fairly flexible in the type and proportions of both fish and vegetables, so use whatever you have to hand.
Keeping: 1 or 2 days in the fridge, covered with plastic film. Freezes very well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 50 RDI=5 % | 180 RDI=30 % | 2,110 RDI=110 % | 8,850 RDI: 110 % |
| Per 100 g | 7 RDI=3 % | 4 RDI=0 % | 20 RDI=3 % | 200 RDI=10 % | 860 RDI: 10 % |
| Per person | 10 RDI=5 % | 8 RDI=1 % | 30 RDI=5 % | 350 RDI=20 % | 1,470 RDI: 20 % |
How much will it cost?
- For 6 people : 5.45 €
- Per person : 0.95 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish fillet
Like these other recipes: Fish fillets with cabbage and curry, Fillet of pollack cooked in two stages, Parcels of fish fillet in spinach, Fish "à la Bordelaise", Fish in white wine, ... See them all 31
Liquid cream
Like these other recipes: Smoked eggs, Chicken with spinach in a cream sauce , Salmon with sorrel, Fresh mint ice-cream, Firied fillet of sea bream with polenta, ... See them all 171
Small pieces of bacon
Like these other recipes: Deep leek and potato quiche, Spaghetti Carbonara, African style chicken, Röstis, Bistro-style cabbage salad, ... See them all 41
Leek
Like these other recipes: Chicken with rice and leeks, Country vegetable soup, Winter vegetable soup, Polenta parmentier, Icelandic-style fish and vegetable pie, ... See them all 74
Other recipes you may also like
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce. April 19th 202057 K 2 hours 35 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012242 K4.3 35 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011550 K 44.3 25 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables. June 22th 2011261 K 15 1 hour 30 min.
Chinese style chicken
Only "chinese style", not a true chinese recipe. February 28th 2012320 K4 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe
Fried, see step #9.
Do you fry the shallot or just put it raw in the cream?